Instructions: Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)

Heat oil in heavy large skillet over medium-high heat. Add sausages and saute until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

This recipe yields 8 servings.

Comments: A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

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